Cooking Light, April 2013 page 70
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Chicken Cutlets with Tarragon-Mushroom Sauce
Serve with Quinoa with Toasted Pine Nuts and Snap Pea and Radish Sauté.
Quinoa with Toasted Pine Nuts
Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.
Snap Pea and Radish Sauté
Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.